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Miso and Honey Braised Lamb with Pearl Barley

Complex Asian flavours come together in this hearty slow cooked dish. The addition of pearl barley - though not a traditional Asian ingredient - suits the dish perfectly and adds a healthy on-trend twist.

Miso and Honey Braised Lamb with Pearl Barley – Recipe
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To Cook

To Serve

  • Baby spinach 250.0 g

Preparation

  1. To Cook

    • Heat oil in a large ovenproof pan over high heat. Brown lamb in batches. Keep warm. 
    • Heat remaining oil in pan. Add finely chopped onion, garlic and ginger and cook for 5 minutes Combine KNORR Intense Flavours Roast Umami with KNORR Beef Booster and 1 L warm water. Add to pan along with sake, miso paste and honey. Bring to the boil, return lamb to pan and cover. 
    • Transfer pan to combi oven and cook at 150 degree Celsius for 1.5 hours. Uncover, stir through barley and continue cooking for another 45 minutes. 

  2. To Serve

    • Remove pan from oven and stir through baby spinach until wilted. Serve with steamed and roasted vegetables.

  3. Tip

    • When adding barley to the pan add extra boiling water if dish is looking too dry.